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Sunday, July 21, 2013

I Love Chips

Drop everything you're doing right now. Seriously. What I'm about to share with you is mind blowing. I made a touchdown in the kitchen last night with this ridiculously amazing chicken. It's Tortilla Chip & Pepper Jack Cheese Crusted Chicken with Avocado & Jalapeno Ranch Sauce. I know, right? I just heard you fall out of your chair. It's okay. Take some deep breaths. It was really really easy and so darn tasty!We really do eat a lot of chicken in our house, and I love it coated in stuff or smothered in stuff or stuffed with stuff. That's a lot of stuff. But this chicken, oh, how I loved this chicken. My husband and our kids loved this chicken. The dogs loved this chicken. Wait...they love any people food we give them, so I guess their opinions don't count. But the crispy, cheesy coating on this chicken has a wow factor unknown to man, well, except for my husband and my 12-year-old son who thinks he's a man. Trust me, this one is a keeper. And Avocado & Jalapeno Ranch Sauce? I could eat it on cereal...or a paper bag. Okay, probably not a bag. But it's good enough to dip everything into!Are you ready for this?TORTILLA CHIP & PEPPER JACK CRUSTED CHICKEN WITH AVOCADO & JALAPENO RANCH4 boneless, skinless chicken breastsOne 12-ounce bag tortilla chips4 ounces Pepper Jack cheese, shredded1 C mayonnaise1/2 T garlic powder1/2 T cumin1/2 T chili powder2 teaspoons lime juice

FOR THE SAUCE:

1 C mayo

1/2 C buttermilk

1 C sour cream

1 packet Ranch dip mix

1 T garlic powder

1 T onion powder

1-3 T diced jalapeno slices (from a jar)

1 teaspoon lime juice2 avocadosPreheat the oven to 350 degrees.Put about half of the bag of chips into the food processor and blend. You should have 2-3 C crushed chips. (Reserve the rest of the bag in case you don't have enough.) Mix the shredded cheese and the crushed chips together.Whisk together the mayo, garlic powder, chili powder, cumin, and lime juice. Dredge the chicken breasts into the mayo and then into the chip mixture, pressing down to make sure it's all coated. (Here's where you may need to grind extra chips for coating if you run out.) When all the chicken is coated, put it in the oven and bake for about 25-30 minutes or until the chicken is done all the way through and the chips are crispy.Blend the sauce ingredients together in a food processor and serve over the chicken.

Chuy's mexican restaurants here in Texas serve that dip (minus the avocados) for chips, which is so very addictive and super popular... make extra and have more tortilla chips on hand.. I like On The Boarder Cantina Thins, best with it! .. can't WAIT to try it with this chicken!! I know it's good with steak dipped in it, too ;)

I made this for dinner last night and it was fabulous! We had my husband's grandma and grandpa over for dinner and they just loved it. I doubled the recipe and there are no leftovers! Even my 8 year old daughter ate it! Thanks for sharing the recipe!

This recipe sounds heavenly! I am definitely adding this to the menu. :) I do have a question though.. I know you stated to use jalapeños out of a jar, but have you tried using fresh ones? I just don't find the jar jalapeños very spicy. I would love to hear your input. Thanks!

Thank you for repsonding! I think I will attempt to make your recipe with fresh jalapeños. Like you said, it should be fine since everything will be blended. Can't wait! I will let yoi know how it turns out. Thank you for sharing your recipe.. It is fabulous! P.S. Love your blog!

Good question, Annie. I didn't have that problem when I made this. The only thing I'm thinking is that the mayo acts as a grease and cooks the chips. I'm not sure really. Let me know if it does turn out soggy though.

Thank you! I really like spicy food, but this wasn't spicy to me. You can swap the Pepper Jack cheese with Monterrey Jack cheese on the chicken. For the ranch sauce, you can use very little jalapenos or you can even leave it out. Let me know how it turns out!

Does the "T" in your recipe stand for tablespoon or teaspoon? I usually interpret a capital T as tablespoon but want to be sure as I'm not used to seeing 1/2 tablespoon as a measure. I'm making this tonight. Thanks for sharing.

That's great! I'm sure some of the other people who want to make this healthier will be glad to know that. And the sauce without the Ranch for sushi sounds great! Let me know if you make it and how it turns out!

This chicken was AMAZING OMG!!!! I made it with my mom tonight for dinner and it was delicious! The chicken was nice and moist and the sauce, oh the sauce. Lovely is the word I would use. However I do have a few pointers for future cookers of this amazing chicken.1. If you have thick chicken breasts like I did it was necessary to cook them for 55 minutes.2. USE THE WHOLE BAG OF CHEESE in the chip mixture. I only used half the bag and the chips didn't stick as nicely as they would if you used all the cheese.3. The sauce recipe makes A LOT of sauce so you could cut it in half and still have enough sauce to bathe in.4. The recipe makes 7 large chicken breasts comfortably so if you have small chicken breasts maybe cut the recipe down a bit.Other than that it was the best chicken I've had in a while. Even my mom who hates jalepenos and avocado together LOVED the chicken. Thank you so much:)

Thank you so much, Alycia! We really loved this one too. And you're right about the sauce. It's something I make often and use with a lot of stuff. It's really good on Tex-Mex or Southwestern type salads. Glad you all enjoyed it!

Agreed on your pointers-- I had very thick chicken and think I'd halve and maybe pound them and roll them loosely if I had thick ones. Definitely use more cheese and could certainly cut the sauce recipe in half. Good stuff!

this is such an amazing recipe. I found it on Pintrest and we made it just to fill one of our weekly dinners. we were pleasantly surprised! we have made it often and tonight is my mom's birthday and since she loves it so much we are making it again!

Made it tonight for our wedding anniversary. We both loved it so much that I am making it again soon. I used multi grain Tostitos n it gave it a nice flavor. Also, I used the thin cut chicken breast because I feel it bskes best. Thanks for sharing recipe, its amazing

I was a little hesitant to make this since my boyfriend doesn't like dairy products and meat together. However, since I do most of our cooking, I tend to get a little selfish and make what I feel like making. >:D

I don't have a food processor so I crushed the chips up between two sheets of parchment paper using a meat tenderizer. Also, I only thawed two chicken breasts, but they were HUGE. I had trouble cooking others from the same package, so this time I cut them into strips and really went all out coating them. Kept 'em in for 25 minutes and I could hardly wait for them to cool. The edges of each strip got so brown (which I love) and they were super crunchy. When I presented them to my boyfriend, he said, "Ooh cool, schnitzel!" Sure, bud. If thinking it's schnitzel will get you to eat it, it's schnitzel. He liked it very much, even after I told him about all the dairy inside.

As for the sauce, I have a ton left over, which is fine by me. Mine came out a little too ranchy because one of my avocados went bad and I couldn't use it, but I'm still gonna chow down.

This is definitely a dish I plan to make regularly! Thanks so much for your brilliance!

I made this for my freezer meal group. Prepped the raw chicken and froze it (chip-coated) in a disposible tin dish. I also froze the sauce and it all turned out great! Thawed it out in the fridge and baked for 35-40 mins. Perfect!

Made this tonight and it was a big hit even with the fussy kids. I don't use the processed ranch packets so made my own with the recipe from heavenly homemakers blog. I would likely only make a quarter of the sauce next time, there was a lot. I couldn't stop eating the leftover crispy bits from the pan when I was cleaning up. Definitely a keeper thanks!

I've made this a few times after seeing this recipe. ALWAYS a hit. Not soggy at all. I bring the chicken to room temperature before dredging them. Incredible taste, delicious sauce. Best chicken I have EVER made and best I have ever HAD.

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Try This...

Whenever I need cooked, shredded chicken for a recipe, I throw two or three chicken breasts into a pot of water. I add in seasonings that complement the dish I'm planning on making and cook about 20 minutes or until done. Then I cool it in the fridge until I'm ready to shred it. Quick and easy!